Sugar Cane Shrimp
Yield
4 servingsPrep
75 minCook
15 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | cup |
olive oil
|
|
| 1 | teaspoon |
hot chili pepper oil
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
shallots
minced |
*
|
| 1 | teaspoon |
garlic
minced |
|
| 3 | tablespoons |
dill weed
minced fresh |
|
| 1 ½ | tablespoons |
parsley leaves
minced |
|
| 2 | teaspoons |
tarragon leaves
minced fresh |
|
| 2 | teaspoons |
basil
minced fresh |
*
|
| 1 | d |
salt
|
*
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 12 | large |
shrimp
shelled and cleaned |
|
| 4 | each |
sugar cane
spears, 6 x 1/4 x 1/4 inch |
* |
| 8 | ounces |
tofu
firm, drained |
|
| 1 | cup |
daikon (chinese icicle radish)
shredded |
*
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 237 | ml |
olive oil
|
|
| 5 | ml |
hot chili pepper oil
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
shallots
minced |
*
|
| 5 | ml |
garlic
minced |
|
| 45 | ml |
dill weed
minced fresh |
|
| 23 | ml |
parsley leaves
minced |
|
| 1E+1 | ml |
tarragon leaves
minced fresh |
|
| 1E+1 | ml |
basil
minced fresh |
*
|
| 1 | d |
salt
|
*
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 12 | large |
shrimp
shelled and cleaned |
|
| 4 | each |
sugar cane
spears, 6 x 1/4 x 1/4 inch |
* |
| 231.2 | ml/g |
tofu
firm, drained |
|
| 237 | ml |
daikon (chinese icicle radish)
shredded |
*
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
Directions
In a saucepan, bring the sugar and water to a boil; remove from heat.
Add oils, lemon juice, shallots, garlic, the herbs, and the seasonings.
Marinate shrimp in mixture for at least 1 hour.
Using the sugar cane spears, skewer 3 shrimp on each; reserve remaining marinade for the dressing.
Broil or saut? skewers until shrimp is done.
Cut tofu into 8 cubes.
Broil or saut? tofu until golden brown.
Place 2 tofu cubes on each plate; top with a shrimp skewer.
Garnish with daikon and green onions.
Serve with Balsamic Vinaigrette.
Makes 4 servings.
